Easy Filo Swirls With Feta And Thyme Recipes

EASY FILO SWIRLS WITH FETA AND THYME

Easy Filo Swirls with Feta and Thyme image

An easy appetizer or light lunch - a recipe that everybody can master!

Provided by Marilena Leavitt

Categories Appetizer

Time 35m

Yield 24

Number Of Ingredients 7

Ingredients

8 oz. filo dough (½ package) defrosted (I used Fillo Factory, thinest possible)
12 oz. Greek Feta cheese (I used Dodoni Feta cheese)
5 oz. Pecorino Romano cheese, grated (or Greek Kasseri)
4 large eggs
1 tsp. fresh thyme leaves
--- freshly cracked pepper
--- melted butter to brush on the filo (or, a combination of butter and olive oil)

Steps:

Take the defrosted filo dough out of the refrigerator and leave it on the counter for one hour to come to room temperature.
Make the filling by mixing all the ingredients together (except for the butter) in the order given above. Break up the Feta cheese with the back of a fork as you incorporate everything. Set the filling aside.
Carefully unroll the filo, which measures 12"x18", place it on a clean surface, and divide it in half (roll up the second half, wrap well and place it back in the refrigerator for another use.). Set the stack of the filo you are going to use with its largest side (18") facing you. With a sharp knife divide the stack in half so you have two 12"x 9" stacks of filo. Place one stack on top of the other and cover lightly with a towel as you work.
Working with one sheet of filo at a time, place its longest side in front of you (see photos). Brush with some melted butter and top with a second sheet of filo. Brush the second sheet with some more butter and repeat with four more layers of filo. Once you have a stack of 6 layers--without buttering the top layer--spread half of the filling evenly over it (see photo). Gently and tightly roll the whole stack of filo, enclosing the filling inside.
Repeat with the rest of the filo and the rest of the filling. Cover the filo logs tightly with plastic wrap and place them in the freezer (you can do this the day before and bake the next day).
Take the logs out of the refrigerator and leave them on the countertop for 30-60 minutes or until you can cut through them.
Preheat the oven to 375°F. When they logs are pliable enough to slice, and using a serrated knife, cut the logs about 1" thick. Lay the slices on a large baking sheet lined with parchment paper.
Bake for about 15 minutes, or, until the filo is crisp and lightly browned. At that point, if you wish, you can also place the baking sheet briefly under the broiler to crisp up the tops of the filo swirls too.
Remove the logs from the oven and let them cool slightly on a rack. Serve warm or at room temperature with a nice green salad.

QUICK & EASY SPINACH AND FETA PHYLLO PIE

Quick & Easy Spinach and Feta Phyllo Pie image

I got this recipe in my email yesterday and made it immediately. We had it for dinner, but it would be wonderful for brunch. Although the original recipe did not call for reduced fat dairy products, using them makes this a nice and healthy dish. I used nonfat cottage cheese and full fat feta. The recipe is from Crisco. Cook time does not include standing time - the recipe suggests allowing it to stand 15 minutes before cutting, but mine was plenty firm after just five.

Provided by Vino Girl

Categories Savory Pies

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 (10 ounce) packages frozen chopped spinach, thawed,drained and squeezed dry
3 -4 green onions, chopped
4 eggs, lightly beaten
1/2 cup nonfat cottage cheese
4 ounces feta cheese, crumbled or chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg
1 teaspoon dried dill
10 sheets phyllo dough, thawed
butter-flavored cooking spray

Steps:

Preheat oven to 350°F Spray an 8x8 glass baking dish with the cooking spray.
In a medium bowl, stir together everything except the phyllo.
Lay one sheet of phyllo in the baking dish, allowing the edges to hang over the sides of the dish.
Spray with cooking spray.
Repeat with 4 more sheets of phyllo, spraying and alternating the direction of each sheet.
Spoon spinach mixture on top of the prepared phyllo in the pan.
Spray and layer remaining 5 sheets just the same as you did before.
Roll edges of dough to form a rim.
Spray the top.
Bake for 35-45 minutes or until golden brown.
Let stand 5-15 minutes before cutting and serving.

Nutrition Facts : Calories 352.6, Fat 15, SaturatedFat 6.9, Cholesterol 214.1, Sodium 1094.3, Carbohydrate 34.9, Fiber 5.4, Sugar 3.1, Protein 21.2

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